LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces

FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.


SWISS POTATO BAKE ~ BLOG 366.240

I was able to get ALL my errands done quickly and completely yesterday so had time to whip up this favorite side with dinner last night.

SWISS POTATO BAKE
5 LARGE russet potatoes, peeled and shredded
4 ounces Gruyere or Baby Swiss cheese, shredded
1 LARGE bunch green onions, minced
2 garlic cloves, minced
3 eggs, lightly beaten
16 ounces Mexican sour cream**
1/3 cup butter, melted
FRESH ground sea salt and black pepper
1/2 cup sliced almonds

  • Preheat oven to 350°.
  • Grease baking dish and set aside.
  • In a large bowl toss together the shredded potatoes, green onions, garlic and shredded cheese.
  • Whisk together the eggs, sour cream and melted butter.
  • Season egg mixture with FRESH ground sea salt and black pepper.
  • Pour egg mixture over potato mixture and toss to coat evenly.
  • Spread mixture into prepared baking dish.
  • Sprinkle almonds evenly over potatoes.
  • Bake uncovered for 1 hour until cooked through and turning golden.

**NOTE: Darigold makes a Mexican sour cream that has a nice kick to it. Plain works well too if you can’t find it.

SALT & VINEGAR POTATO SALAD ~ BLOG 366.173

This tart, salty and crunchy recipe never disappoints! It will be the hit at your next backyard BBQ or potluck. Everyone will be asking for the recipe!

SALT AND VINEGAR POTATO SALAD serves 6-8

5–6 medium sized russet potatoes
3/4 cup DUKES mayo
1 tablespoon Dijon mustard (optional)
2 tablespoons apple cider vinegar
1/4 cup chopped FRESH thyme
1/2 cup thinly sliced celery or radishes (optional)
1/2 cup thinly sliced red onion
FRESH ground sea salt and black pepper, to taste

  • Thoroughly wash and dry your potatoes.  
  • Dice your potatoes into bite size pieces and add to a large pot of cold water with a pinch of salt.
  • Cover and bring to a boil.
  • Remove the lid once water comes to a boil and SLOW boil for 15-20 minutes until potatoes are fork tender.
  • Drain potatoes and let cool.
  • In a large bowl, add the mayo, Dijon mustard and vinegar, mixing together until all ingredients are fully incorporated.  
  • Add the cooled potatoes to the bowl and fold together until all the potatoes are well coated with the mayo mixture.
  • Add in the celery or radishes, red onion, thyme and salt and pepper, mixing together well and adjusting the seasoning to taste.
  • Sprinkle with paprika just before serving.
  • Serve immediately or keep chilled up to a week.

CREAM OF POTATO HAM SOUP

CREAM OF POTATO HAM SOUP
1 pound YUKON gold potatoes
1 cup chicken broth
1 ½ cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups small diced ham steak
Grated sharp cheddar cheese for garnish

  • Bring water and chicken broth to a boil in a dutch oven.
  • Add potatoes and cook JUST until fork tender.
  • Remove potatoes and save 2 cups of the broth. Set aside.
  • When the potatoes are cool enough to handle, dice one third of the potatoes.
  • Toss the diced potatoes with a pinch of salt and set aside.
  • Mash two-thirds of the potatoes with 1 cup of the steaming broth, whisking until smooth.**
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in Cream of Sherry and thyme.  Simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in potato puree.
  • Season to taste.
  • Add ham pieces, cooking a few minutes until ham is heated through.
  • Top with grated cheese.
  • Serve immediately.

**NOTE: DO NOT use a food processor.  Your potatoes will become gummy.